Ingredients:1 can black beans, drained
1 large green pepper, diced
1 jalapeno pepper, diced
1 spring onions
1/2 cup carrots, chopped
1/2 cup olives, sliced
4 cloves garlic, minced
2 tbsp colby jack cheese, grated
2 tbsp low fat cream cheese
1/3 cup milk
11/2 cups vegetable stock
1 tbsp cornflour
Salt & Pepper
3 cups dry pasta
1 tbsp olive oil
- Boil the pasta in plenty of water and one teaspoon of salt.
- Heat the oil in a large non-stick saucepan. Add the chopped garlic, onions, and the jalapeno pepper, lower the heat and stir fry for 2 minutes. To this, add the black beans, olives, carrots, and green pepper. Stir once, then cover and cook for 5 minutes.
- In a separate bowl, mix the milk, stock, and the cornflour. Pour into the vegetable and bean mix, stirring constantly. Once the sauce begins to thicken, add the cheeses, and the salt and pepper to taste. Mix well and stir on low heat for around five minutes.
- Taste the sauce, adjust the seasonings, and pour over the pasta.
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